Save to your scrapbook
Chocolate Easter Cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This moist and crumbly chocolate sponge cake, smothered in a chocolate cream, is just perfect at Easter. For a finishing touch, decorate the cake with shards of dark chocolate and egg-shaped, milk chocolate truffles. The truffles are so easy, you could make a few extra to give as Easter gifts.
Chilling time for the truffle eggs and chocolate cream will vary, depending on how hot the cream is when you add the chocolate. It should take between 30 minutes and 1 hour. When making both the truffles and the chocolate cream, take care not to overheat the cream; if it becomes too hot, it will affect the texture and flavour of the chocolate.
You could use an orange, coffee or almond flavoured liqueur instead of the milk when melting the chocolate for the sponge. In addition, add 1 tablespoon liqueur to the truffle egg mixture before chilling.
Typical values per serving:
This recipe was first published in March 2005.
Average user rating